This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1/2 cup butter melted
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
2 medium poblanos (roasted, stemmed, peeled, seeded and chopped)
1 cup cottage cheese
8 oz. Monterrey Jack cheese, shredded
Preheat the oven to 350F. In a large bowl beat the eggs lightly. Add the flour, baking powder, salt and mix well. Add the butter, chopped poblanos, cottage cheese and Monterrey Jack cheese. Mix all well. Pour the contents of the bowl into an 8″ pan or dish and bake for 35 minutes or until golden brown.